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Cooking Guide
– 21 –
Poultry
Season as desired, but salt after cooking. Browning
sauce mixed with equal parts of butter will enhance
the appearance.
Poultry may be stuffed or unstuffed. Tie legs
together with cotton string. Place on a microwave
rack set in a rectangular dish. Place poultry breast-
side down: turn over halfway through cooking. Cover
with wax paper to prevent splattering.
If the poultry is not cooked enough, return it to the
oven and cook a few more minutes at the
recommended power level.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
Let stand, covered with foil, 10 to 15 minutes after
cooking. Standing time allows the temperature to
equalize throughout the food and finishes the
cooking process.
If a large amount of juice accumulates in the bottom
of the baking dish, occasionally drain it. If desired,
reserve juices for making gravy.
Less-tender birds should be cooked in liquid such as
soup or broth. Use
1
⁄4 cup per 500 g of poultry.
Use an oven cooking bag or a covered casserole.
Select a covered casserole deep enough so that bird
does not touch the lid.
If an oven cooking bag is used, prepare according to
package directions. Do not
use wire twist-ties to
close bag. Use only nylon tie, a piece of cotton
string, or a strip cut from the open end of the bag.
Make six 2 cm slits on top of bag.
Multiply the weight of the poultry by the minimum
recommended minutes per 500 g. Programme
Power and Time.
After cooking, check the internal temperature of the
bird with a microwave or conventional meat
thermometer inserted into the muscle. Check
temperature in both muscles. The thermometer
should not touch bone. If it does, the reading could
be inaccurate. A thermometer cannot be accurately
inserted into a small bird. To check desired cooking
of a small bird, juices should be clear and the
drumsticks should readily move up and down after
standing time.
During cooking, it may be necessary to shield legs,
wings and the breast bone with foil to prevent
overcooking. Wooden toothpicks can be used to hold
foil in place.
Directions for Cooking Whole Poultry by Microwave
Directions for Cooking Poultry Pieces by Microwave
Cover with wax paper or paper towel. Use the chart
below to determine recommended minimum
cooking times.
Arrange pieces skin-side down and evenly spread
in a shallow dish.
Turn or rearrange halfway through cooking. Shield
wing tips, drumstick ends etc., if required.
POULTRY POWER
TEMPERATURE APPROX. COOKING TIME
AFTER COOKING (minutes per 500 g)
Chickens Medium-High 87°C 10 to 14
Chicken (pieces) Medium-High 87°C 8 to 9
Turkey Medium-High 87°C 10 to 15
Duck Medium-High 87°C 10 to 14
Poultry Chart for Microwave Cooking by Time